Corn Meal Egg Bread

Name: Corn Meal Egg Bread
Yield: 8 servings
Ingredients: 2 1/^ cups corn meal; % cup white flour; 1 teasp salt; 2 tablesp sugar; 1 scant teasp soda; 1 cup sweet milk; 2 beaten eggs; 1 cup sour milk or cream; 1 tablesp butter

From Farm and home cook book and housekeeper's assistant, 1907

Serves 8

The milk poured in last will create creamy veins in the bread.

Presented as published in 1907. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

As published

This recipe was extracted from Farm and home cook book and housekeeper's assistant (1907) by Adeline O. Goessling, page 12. The excerpt below is the record exactly as published.

Corn Meal Egg Bread To 2 1/^ cups corn meal add % cup white flour, 1 teasp salt, 2 tablesp sugar, 1 scant teasp soda dissolved in 1 cup sweet milk, 2 beaten eggs, and 1 cup sour milk or cream. Beat well, put 1 tablesp butter

Cook this with the app: pantry check, scaling, and the assistant.